Lauren's Cookbook

Fresh & Healthy

Dinners from Around the World

By: Lauren Thompson

Contents Introduction

Page 2

Vegetarian Index

Page 3

Pantry

Page 4

Equipment

Page 5

Italian Bruschetta Chicken Picatta Pasta Alfredo Asparagus Chocolate Gelato

Page 6 Page 7 Page 8 Page 9 Page 10 Page 11

Guacamole Fajitas Seasoned Black Bean Spanish Rice Churros

Page 12 Page 13 Page 14 Page 15 Page 16 Page 17

Wonton Soup Teriyaki Chicken Steamed Vegetables Steamed Rice Green Tea Ice Cream

Page 18 Page 19 Page 20 Page 21 Page 22 Page 23

Baked Brie Steak Au Poivre Scalloped Potatoes Green Bean Mix Chocolate Mousse

Page 24 Page 25 Page 26 Page 27 Page 28 Page 29

Hummus Greek Salad Chicken Souvlaki Tzatziki Sauce Roasted Potatoes Baklava

Page 30 Page 31 Page 32 Page 33 Page 33 Page 34 Page 35

Mexican

Japanese

French

Greek

Cooking Measurements

Page 36

Recipe & Work Sources

Page 37

Introduction Who says eating healthy has to be dull, boring and tasteless? This special collection of recipes from around the world provide fresh, flavourful and delicious alternatives for healthy eating.

These favourite recipes were chosen for their easy preparation and they appeal to family members of all ages. Whether you are making a family dinner or entertaining guests, each collection provides a full menu—originating from countries known for their excellent cuisine.

I hope you enjoy this international tour of food featuring selections from Italy, Greece, Japan, Mexico and France.

Goda Di! Goce!

Bon appetite!

Enjoy!

Vegetarian Index Vegans:          

Bruschetta p.7 Asparagus p.10 Guacamole p.13 Seasoned Black Beans p.15 Spanish Rice p. 16 Steamed Vegetables p.21 Steamed Rice p.22 Hummus p.31 Greek Salad p.32 Roasted Potatoes p.34

Ova Vegetarians:   

Churros p.17 Baklava p.35 As well as everything in the Vegan list

Lacto Vegetarians:     

Pasta Alfredo p.9 Chocolate Gelato p.11 Baked Brie p.25 Scalloped Potatoes p.27 As well as everything in the Vegan list

Ova Lacto Vegetarians:   

Green Tea Ice Cream p.23 Chocolate Mousse p.29 As well as everything listed above:

Pollo Vegetarians:   

Chicken Picatta p.8 Teriyaki Chicken p.20 Chicken Souvlaki p.33

Pantry FOOD Vegetables & Fruit Asparagus Avocado Bell Peppers Black Beans Carrots Celery Cucumber Garbanzo Beans Garlic Green Beans Jalape単o Peppers Limes Mushrooms Onion (yellow, red and green) Plum Tomatoes Red Cabbage Zucchini

Herbs and Spices Basil Leaves Cilantro Cinnamon Sticks Ginger Root Ground Cinnamon Ground Cumin Kosher Salt Mixed dried herbs Nutmeg Oregano Parsley Pepper Powdered Ginger Salt Sea Salt Shallots

Baking Goods Baking Powder Bittersweet Chocolate Brown Sugar Corn Starch Fillo Pastry Flour Powdered Sugar Puff Pastry Slivered Almonds Sugar Unsweetened Cocoa Vanilla Extract

Meat, Poultry and Fish Broccoli Chicken Breasts Flank Steak Pork Potatoes Shrimp

Dairy Brie Cheese Butter Eggs Feta Cheese Gruyere Cheese Heavy Cream Light Cream Low Fat Plain Yoghurt Milk Parmesan Cheese Whole Milk

Oils, Vinegars and Sauces Balsamic Vinegar Cognac Extra virgin olive oil Rice Wine Soy Sauce Tahini Vegetable Oil

Miscellaneous Chicken Stock Lemon Juice Capers Fettuccini Salsa

Rice Tomato Paste Wonton Wrappers Vegetable Broth Matcha

Raspberry Jam Maple Syrup Pita Bread Walnuts Honey

Equipment Baking Dishes

Liquid Measure

Baking Sheets

Measuring Cups

Can Opener

Measuring Spoons

Cheese Grater

Mixing Bowls

Cutting Board

Pots & Pans

Food Processor

Skewers

Garlic Press

Strainer

Ice Cream Maker

Vegetable Peeler

Knives

Whisk

Italian ~

“The essence of Italian cooking today is simplicity. One uses the freshest seasonal ingredients possible, and then uses basic cooking techniques to simply enhance the natural flavor of the food.�

- Deborah Mele, Founder of Italian Food Forever

Starter: Bruschetta

Makes 24

INGREDIENTS  6 or 7 ripe plum tomatoes  2 cloves garlic, minced  1 Tbsp extra virgin olive oil  1 teaspoon balsamic vinegar  6-8 fresh basil leaves, chopped.  Salt and freshly ground black pepper to taste

METHOD 1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack.

Toast for 5-6 minutes, until the bread just begins to turn golden brown.

5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Entrée: Chicken Piccata

Serves 4

INGREDIENTS  2-4 boneless, skinless chicken breast halves (1 1/2 pound total)

       

2 Tbsp grated Parmesan cheese 1/3 cup flour Salt and pepper 4 Tbsp olive oil 4 Tbsp butter 1/2 cup chicken stock or dry white wine 3 Tbsp lemon juice 1/4 cup brined capers

METHOD 1 Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

2 Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Side Dish: Pasta Alfredo INGREDIENTS     

1 lb fettuccine 1/2 cup butter 2 cloves garlic, chopped 1 1/2 cups light cream

1 1/2 cups grated Parmesan cheese

 1/2 teaspoons pepper

METHOD 1 Bring 4 quarts of water to a boil. Add 1 teaspoon salt when water is boiling.

2 Add fettucine. Cook uncovered 10-12 minutes (or according to package directions). Drain; cover and set aside 3 In a large skillet, melt butter. Saute chopped garlic over medium heat for 1 minute.

4 Stir in 1 1/2 cups cream or half and half (half and half = half milk/half cream).

5 Cook over medium heat 3-4 minutes, stirring constantly. When hot, stir in fettucine. Add remaining cream or half and half, Parmesan cheese, and salt and pepper. Stir to mix well.

6 After 1-2 minutes, when pasta is hot, serve accompanied by extra cheese for sprinkling, if desired.

Side Dish: Asparagus

Serves 4

INGREDIENTS      

1 lb asparagus spears (thick spears are best for roasting) 1-2 Tbsp olive oil 2 cloves garlic, minced Kosher Salt Freshly grated black pepper Lemon juice

METHOD 1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.)

Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.

3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Dessert: Chocolate Gelato

Serves 6

INGREDIENTS 

2/3 c. sugar



2 c. light cream



3 1/2 oz. bittersweet chocolate



1/2 oz. unsweetened cocoa



2 tbsp. sugar



2 tsp. water

METHOD 1 Whisk the egg yolks in a large bowl, gradually adding the 2/3 cup sugar.

Continue beating until the mixture is creamy and pale yellow. Bring the light cream to a boil in a saucepan and remove from the heat. Gradually pour the cream into the egg yolk mixture, whisking all the while to prevent curdling of the egg yolks.

2 Melt the bittersweet chocolate in a heavy saucepan and stir until smooth. Pour into the custard mixture and add the cocoa. Whisk to combine well. Return the mixture to the heavy saucepan and cook over medium heat until the custard coats the back of a wooden spoon. Do not boil.

3 Combine the 2 tablespoons sugar with 2 teaspoons of water in a small saucepan. Cook over medium high heat until the mixture forms a golden brown caramel. Do not stir the sugar mixture while it cooks, or it may crystallize. Be careful not to burn the caramel. Pour the caramel into the chocolate custard and whisk well to incorporate. Pour the custard into a large bowl and allow to cool to room temperature.

Place in the refrigerator for at least 1 hour. Then place in an ice cream maker and process according to the instructions for your machine or freezer model.

Mexican ~

“The Mexicans ... seem to know how to give a dish that extra zing that makes it special.�

- sallybernstein.com

Appetizer: Guacamole INGREDIENTS 

2 ripe avocados



1/8 cup fresh prepared salsa



1 tablespoon chopped onion



1 teaspoon fresh lemon juice



1/4 teaspoon ground cumin



Salt and pepper to taste

For dipping 

Tortilla chips

METHOD 1 Peel avocado and remove pits. In a medium size bowl, mash avocado until slight chunky.

2 Add salsa, onion, lemon juice and cumin. Mix lightly. Season with salt and pepper to taste.

3 Serve with tortilla chips.

Entrée: Fajitas

Serves 4

INGREDIENTS 

1 lb of flank steak or skirt steak



1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion.



Slice first in half, and then slice off sections a half inch wide at widest point.



2 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips

Marinade: 

Juice of 1 lime



2 Tablespoons of olive oil



2 cloves garlic, peeled, minced



1/2 teaspoon ground cumin



1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)



1/4 cup chopped fresh cilantro, including

METHOD 1 Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.

2 Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.

3 Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.

4 Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. (I forgot to do this in the photo above!) Flank steak is flavorful but can be a little tough, so thin slices will really help make it easier to eat.

5 Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

Side Dish: Seasoned Black Beans INGREDIENTS 

2 (15 ounce) cans black beans



2 tablespoons chopped garlic



1 medium onion, chopped fine



2 jalapeno chilies, chopped fine (seeds removed if desired)



1 teaspoon Mexican oregano



2 teaspoons ground cumin



2 teaspoons extra virgin olive oil



1/2 cup chopped fresh cilantro



2 tablespoons fresh lime juice

METHOD 1 In sauté pan heat garlic in oil on medium heat.

2 Add onion and jalapeño as oil begins to warm.

3 Add oregano and cumin and sauté, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick.

4 Add contents of cans of black beans and bring to a boil.

5 Reduce heat and simmer for 20-25 minutes, to allow flavors to blend.

6 Add chopped cilantro and lime juice and stir.

7 Serve.

Side Dish: Spanish Rice

Serves 4-6

INGREDIENTS 

2 tablespoons olive oil (can use up to 1/4 cup)



1 onion, chopped fine



1 garlic clove, minced



2 cups of medium or long-grain white rice



3 cups* chicken stock (or vegetable stock if vegetarian)



1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained



Pinch of oregano



1 teaspoon salt

METHOD 1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Dessert: Churros

Makes 24

INGREDIENTS 

3 cups all purpose flour



1 teaspoon baking powder



2 1/2 cups water



1/2 teaspoon salt



3 tablespoons dark brown sugar



2 egg yolks



oil for deep frying



2 limes, cut in wedges



powdered sugar for dusting

METHOD 1 Sift the flour and baking powder into a bowl and set aside. Bring the measured water to a boil in a saucepan, add the salt and brown sugar, stirring constantly, until both have dissolved. Remove from heat, add all the flour and baking powder and beat the mixture continuously until smooth.

2 Beat in the egg yolks, one at a time, until the mixture is smooth and glossy. Set the batter aside to cool. Have ready a churro maker or a piping bag fitted with a large star nozzle, which will give the churros their traditional shape.

3 Pour oil into a deep-fryer or-suitable saucepan to a depth of about 2 inches. Heat to 375"F, or until a cube of dried bread, added to the oil, floats and turns golden after I minute.

4 Spoon the batter into a churros maker or a piping bag. Pipe five or six 4-inch lengths of the mixture into the hot oil, using a knife to slice off each length as it emerges from the nozzle.

5 Fry for 3-4 minutes or until they are golden brown. Drain the churros on paper towels while cooking successive batches, then arrange on a plate with the lime wedges, dust them with sugar and serve warm.

Japanese ~

“The traditional Japanese diet is no doubt one of the healthiest in the world.�

- theblackmoon.com

Starter: Wonton Soup INGREDIENTS

         

1/2 pound boneless pork loin, coarsely chopped 2 ounces peeled shrimp, finely chopped 1 teaspoon brown sugar 1 tablespoon Chinese rice wine 1 tablespoon light soy sauce 1 teaspoon finely chopped green onion 1 teaspoon chopped fresh ginger root 24 (3.5 inch square) wonton wrappers 3 cups chicken stock 1/8 cup finely chopped green onion

METHOD 1 In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.

2 Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling.

Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.

3 FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

Entrée: Teriyaki Chicken

Serves 4-6

INGREDIENTS 

8-12 chicken skinless chicken breasts



1 cup soy sauce



1 cup brown sugar, packed



1 cup water



3 tablespoons olive oil or canola oil



1 teaspoon ginger (optional)

METHOD 1 Heat oil in a large saucepan over medium high heat. Cut chicken into smaller pieces (approx 1x1 inch).

2 Brown chicken pieces in hot oil.

3 While chicken is browning, mix together the soy sauce, sugar, water, and ginger.

4 Add the sauce to the chicken.

5 Bring to a boil and then reduce heat to medium low and let simmer, uncovered, for about 20 to 30 minutes or until chicken is done and sauce has thickened.

6 Turn chicken pieces occasionally during cooking process.

7 Serve with cooked rice and steamed vegetables.(Pages 20&21) 8 Serve with excess sauce along side, people always seem to want more of it.

Side Dish: Steamed Vegetables INGREDIENTS               

1/2 cup canned ready-to-serve vegetable broth 1 tablespoon cornstarch 1 tablespoon low-sodium soy sauce 1/2 teaspoon sugar 1 tablespoon olive oil 1 cup broccoli florets 1 cup diagonally sliced carrot 1 cup diagonally sliced celery 1 cup sliced fresh mushrooms 1 teaspoon peeled, minced ginger 3 green onions, cut in 1 1/2-inch pieces 1/2 green pepper, cut into strips 1/2 red bell pepper, cut into strips 1 garlic clove, minced 2 cups sliced red cabbage

METHOD 1 Combine first 4 ingredients in a small bowl; stir well with a whisk. Set aside.

2 Heat oil in a large skillet or wok over medium-high heat.

3 Add broccoli and next 8 ingredients; stir-fry 5 minutes or until vegetables are crisp-tender.

4 Add broth mixture and cabbage; stir well.

5 Cook until sauce is thickened and bubbly, stirring often.

Side Dish: Steamed Rice INGREDIENTS  

2 cups long-grained white rice 4 cups water

METHOD 1 Rinse rice in a bowl of water, then drain. Repeat until water is clear.

2 Combine rice and water in a saucepan.

3 Bring to a boil, then reduce heat and cook for 15 minutes.

4 Remove from heat and let sit for 15 more minutes.

5 Serve hot.

Teriyaki chicken served with steamed vegetables and rice

Dessert: Green Tea Ice Cream INGREDIENTS  2 cups heavy cream  1 cup whole milk  1/4 teaspoon salt  6 large eggs  2/3 cup sugar  2 tablespoons matcha (powdered Japanese green tea)

METHOD 1 Bring cream, milk, and salt to a boil in a 3-4 quart heavy saucepan and remove from heat.

2 Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil).

3 Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.

4 Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

French ~

“Sure, you get to see lots of beautiful castles and some of the world’s greatest art and architecture in France, but the greatest part about a trip to France is the food...there is no where else in the world where the bread is always the perfect balance of crispy and soft, the cheeses innumerable and delicious, the wine complex and matched well with every dish and the sauces always making whatever dish they go on totally mouth watering.”

- Julie Blackley

Appetizer: Baked Brie INGREDIENTS  1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls  1 round or wedge of Brie cheese (do not remove rind)  Raspberry Jam, or other sweet jam  Brown sugar  1/4 cup of maple syrup

METHOD 1 Preheat oven to 350 degrees F. 2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.

2 Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and place a handful of brown sugar on top.

3 Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.

Serve with crackers and apple slices.

Entrée: Steak Au Poivre

Serves 4

INGREDIENTS  4 1-inch thick strip steaks  2 teaspoons kosher salt  ½ teaspoon black pepper  1 tablespoon light olive oil  1/3 cup shallots, chopped  ¼ cup butter, cut into 2 pieces  ½ cup Cognac  ¾ cup heavy cream

METHOD 1 Season both sides of each steak with the salt and pepper.

2 Heat the oil in a large heavy skillet over high heat, and then sauté the steaks, 2 at a time, for 3-4 minutes on each side.

3 Transfer the steaks to a heatproof dish and keep them warm in a 175-degree oven.

4 Pour any leftover liquid from the skillet and lower the heat to medium.

5 Add the shallots and 1 piece of butter; sauté for 5 minutes, until cooked.

6 Carefully add Cognac (it may flame) and bring to a boil for 2-3 minutes until the sauce thickens.

7 Stir in cream and other piece of butter; heat through, stirring constantly.

8 Serve over steaks immediately.

Side Dish: Scalloped Potatoes INGREDIENTS        

3 pounds potatoes 2 cups heavy cream 1 cup milk 2 cloves garlic 1/4 teaspoon nutmeg mixed dried herbs salt and pepper 2 cups shredded Gruyere (or substitute Swiss cheese)  butter

METHOD 1 Peel the potatoes and slice them thinly (use a food processor to save time).

2 Warm the cream, milk, garlic, and nutmeg until simmering (about five minutes). Remove from heat and remove garlic.

3 Butter the bottom and sides of an oven-proof baking dish (9 X 13 inch works well). Place a single layer of potatoes on bottom of dish, sprinkle with salt and pepper, herbs, and two to three tablespoons of cheese (you want to end up with a cup of cheese for the top layer). Continue layering until you run out of potatoes and end with one cup of cheese sprinkled on top.

4 Pour the warmed cream mixture over the top and jiggle the dish a bit to get the liquid to spread throughout.

5 Bake at 375° for one hour. Allow to cool 15 minutes before serving.

Side Dish: Green Bean Mix INGREDIENTS  1 pound fresh green beans or frozen French-cut green beans  Salt  1 to 2 tablespoons unsalted butter  1/4 cup slivered almonds (2-ounce package)  1/2 lemon, juiced  Ground black pepper  1 can fried onions

METHOD 1 Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans, cut them lengthwise while you wait for the water to boil.

2 Add salt and green beans to boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown.

3 Return the green beans to the pan, along with the juice of 1/2 a lemon, add salt and pepper, to taste.

When warmed through, top with fried onions.

Dessert: Chocolate Mousse Serves 8 INGREDIENTS     

2 cups heavy cream 4 egg yolks 3 tablespoons granulated sugar 1 teaspoon vanilla extract 7 oz bittersweet chocolate, melted and kept lukewarm

METHOD 1 Heat 2/3 cup of cream in small saucepan until it just begins to steam. In a separate bowl, whisk together the egg yolks and sugar, and then add ½ hot cream, whisking constantly, until the mixture is thoroughly combined. Add the warm egg-cream blend back into the hot cream in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 degrees on a digital candy thermometer. Remove from the heat and stir in the vanilla extract and melted chocolate. Chill the chocolate custard thoroughly.

2 Beat remaining 1 1/3 cups of cream in a separate bowl until stiff peaks form. Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard, and then gently fold in the remaining cream. The chocolate mousse is ready when the chocolate custard is thoroughly incorporated into the whipped cream, and no marbling shows. Serve chilled.

Greek ~

:For me, Greek food is the best in the world. Not just because they use fresh vegetables and they don't over-power with spices, but because it comes with the whole package of wine and conversation that can go all afternoon or all night long. As anyone who has visited Greece will tell you, eating and drinking is a way of life there.�

- Matt Barett

Appetizer: Hummus INGREDIENTS  2 cans garbanzo beans, drained and washed  ¼ cup tahini  1 teaspoon sea salt  3 gloves minced garlic  1 tsp olive oil  1/4 cup lemon juice  ½ cup fresh parsley chopped  4 slices pita bread

METHOD 1 Place beans in food processor and blend until smooth, adding water if beans are thick.

2 Add tahini and process until well mixed.

3 Place in bowl and add salt, garlic, olive oil, and lemon juice to beans and mix for 2 minutes.

4 Spread on large plate and add parsley for garnish.

5 Cut pita into triangles - serve with dip.

Starter: Greek Salad INGREDIENTS  3 tablespoons extra virgin olive oil  1½ tablespoons lemon juice  1 clove garlic—minced  ½ teaspoon dried oregano  ¼ teaspoon sea salt  ¼ teaspoon freshly ground black pepper, and extra for garnish  3 tomatoes—cut into wedges  ¼ red onion—sliced into rings  ½ cucumber—sliced into thick half-moons  ½ green pepper (capsicum)—julienned  4 oz (120g) feta cheese—cut into small cubes

METHOD 1 Place the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine.

2 Place the salad ingredients in a large bowl.

3 Pour the dressing over the salad and toss gently to combine just before serving.

4 Garnish the Greek salad with a little freshly ground black pepper.

Entrée: Chicken Souvlaki with dip INGREDIENTS  3 tablespoons fresh lemon juice  1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano  2 teaspoons olive oil  1/2 teaspoon salt  4 garlic cloves, minced  1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces  1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices  Cooking spray

METHOD 1 Combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.

2 Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.

3 Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.

Tzatziki Sauce: INGREDIENTS     

1/2 cup cucumber, peeled, seeded, and shredded 1/2 cup plain low-fat yogurt 1 tablespoon lemon juice 1/4 teaspoon salt 1 garlic clove, minced

METHOD To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.

Side Dish: Roasted Potatoes INGREDIENTS      

2 tsp lemon juice 1 tbsp olive oil 2 tbsp water 1 tsp dried Greek oregano 4 small russet potato, peeled, cut in half coarse salt and freshly cracked black pepper

METHOD 1 Preheat oven to 325 degrees F. 2 Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend.

3 Toss potatoes with vinaigrette in a small roastingpan.

4 Season potatoes with salt and pepper.

5 Cover pan with foil and roast potatoes until tender and golden brown, turning occasionally, about 45 minutes.

6 Using metal spatula, loosen potatoes from baking sheet to prevent sticking.

7 Serve.

Dessert: Baklava INGREDIENTS           

400g walnuts, coarsely chopped 3 tablespoons sugar 1 teaspoon ground cinnamon 150-200g butter, melted 18 sheets fillo pastry Syrup 400ml water 400g sugar 2 cinnamon sticks 1 tablespoon lemon juice 4-5 tablespoons honey

METHOD 1 Select a large oblong roasting tray, approx 25 x 25 cm. Grease the bottom and sides of baking tray.

2 Mix the walnuts, cinnamon and sugar in a bowl. Taking one sheet of fillo at a time, brush the melted butter very thinly all over the top of the pastry. Lay in the baking tray, if it is too wide or long, hang it over the sides for now. Repeat with the fillo until there are five sheets of pastry in the tray. Spread half the walnut filling evenly over the pastry. Add three more sheets of filo pastry, brushing each layer with melted butter before adding to the tray. Spread the remainder of the walnut mixture over the pastry. Finish by adding about 8 or 10 more sheets of fillo on top, buttering each sheet every time.

3 With a sharp knife, carefully cut small diamond or square shapes, only cutting through the top few layers. Take a cup of cold water and using your fingers, sprinkle a little water over the top of the baklava.

This will help prevent the cut pastry from curling up whilst cooking.

4 Place the baking tray in a preheated oven, 180 C, for 30 to 45 minutes, until golden.

5 While baklava is baking, boil all the syrup ingredients except the honey in a saucepan for about 5 minutes.

Add the honey and simmer for another 5 minutes until thickened slightly. Remove the cinnamon sticks.

6 When the baklava is ready, remove from the oven and whilst still hot, pour the syrup over the baklava whilst still in the baking tray. Cut the slices through to the bottom. Leave to cool completely in the tray, soaking in the aromatic syrup. Remove the slices one at a time from the tray.

Baklava will keep for 2-3 days, at room temperature.

Cooking Measurements DRY 1/16 teaspoon

a dash

1/8 teaspoon or less

a pinch or 6 drops

1/4 teaspoon

15 drops

1/2 teaspoon

30 drops

1 teaspoon

1/3 tablespoon

3 teaspoons

1 tablespoon

1 tablespoon

3 teaspoons

2 tablespoons

1/8 cup

4 tablespoons

1/4 cup

5 tablespoons plus 1 teaspoon

1/3 cup

8 tablespoons

1/2 cup

10 tablespoons plus 2 teaspoons

2/3 cup

12 tablespoons

3/4 cup

16 tablespoons

1 cup

32 tablespoons

2 cups

64 tablespoons

4 cups or 1 quart

LIQUID jigger or measure

3 tablespoons

1 cup

16 tablespoons

2 cups

32 tablespoons

4 cups

64 tablespoons

2 pints

4 cups

4 quarts

16 cups

8 quarts

32 cups

dash

less than 1/4 teaspoon

Recipe & Work Sources  http://simplyrecipes.com/  http://www.cooks.com/  http://www.cuisine-france.com/  http://www.greek-recipe.com/  http://allrecipes.com/Recipes/World-Cuisine/Europe/Greece/Main.aspx  http://www.bento.com/tf-recp.html  http://www.theblackmoon.com/Jfood/food1.html  http://www.italianfoodforever.com/  http://www.chef2chef.net/recipes/section/italian/page1.php  http://www.gourmetsleuth.com/mexican_recipes.htm  http://www.mexgrocer.com/mexican-recipes.html  http://whatscookingamerica.net/Q-A/equiv.htm

Lauren Thompson Grade Nine Food & Nutrition June 2009